This is a good way to use leftover seafood. It is a smooth and creamy soup that is filling.

Ingredients

1 oz (30g) Butter
2 oz (60g) Onions diced
2 oz (60g) Carrots diced
Small bay leaf
pinch dried thyme
4 parsley stems
1 oz (30g) Tomato paste
2 oz (60g) Brandy (heated & burned in a sauce pan)
6 oz (200g) White wine
1 qt (1 L) Fish velute (thickened fish stock ... see fish stock note below)
1 pt (500mL) Fish stock (Or 1/2 & 1/2 clam juice and veggie stock)
5-10 oz (150 - 300g) Lobster/crab meat
1/2 oz (15g) butter
1 pt (500mL) Heavy cream (35%)
1 1/2 oz (45mL) Dry sherry
TT Salt & pepper

Directions

1. Heat the butter in a saucepan over medium heat
2. Add onions and carrots to the pot. Saute until just lightly browned.
3. Add the bay leaf, thyme, parsley stem, and tomato paste. Cook for 2 minutes, until the tomato paste develops an aroma. stir well.
4. Add the brandy and wine. Simmer until reduced by half.
5. Add the fish veloute, stock & 1/2 the lobster/crab to the saucepan. simmer for 45 minutes.
6. Remove bay leaf and blend the mixture using an immersion or regular blender. Return to the saucepan, add the sherry and remaining lobster/crab meat cut into small dice size pieces.
7. Warm the cream in a separate pot then add to the bisque and season to taste.

Garnish with

• Boiled Crab
• Roasted Lobster